Would you like to make a good homemade pizza with your own hands? So if your answer is affirmative, you are in the right place at the right moment, because I will provide you with all the tips you need to be able to obtain a more than satisfactory result.
Of course, to ensure that everything will be done perfectly, you have to be careful about everything.
Let’s start with the choice of flour. To obtain a good result, therefore, it is always advisable to use a type 1 flour with a protein content of 13%.
To find out if the flour contains this value, just consult the nutritional value label that you can find on the package.
Specific flours for pizza are also fine, but there are some, such as Manitoba flour, that requires a longer maturation time, so it should be avoided.
The choice of brewer’s yeast is also very important. Always look at the expiration date and prefer the cubes placed inside.
Beware of peeled tomato, avoid concentrates or purées that make the pizza not exactly good.
A special attention should be paid to mozzarella cheese, preferably Fior di Latte or Buffalo mozzarella cheese.
After having listed the essential ingredients, let’s see how to proceed with the pizza dough.
Homemade pizza with direct dough
There are two types of dough: direct or indirect. The first type is performed in a single solution, while the indirect dough is made in two distinct phases.
The first is the pre-ferment after which we move to the second phase, that is, the pre-ferment or biga is combined with the refreshment flour in such a way as to give life to the final dough.
Let’s see in this post the direct dough.
Here are the ingredients that you need:
- 1000 grams of type 1 flour
- 20 grams of salt
- 700 grams of water
- 40 grams of extra virgin olive oil
- 8 grams of fresh compressed yeast
In a bowl put 200 grams of water with the brewer’s yeast. Let it dissolve well then put this solution in the fridge.
In the meanwhile, put the flour with the remaining water and salt in the bowl mixer. After three minutes, add the oil and continue kneading until the dough is very compact.
Naturally in this first phase it is necessary to use the hook and then remove it and place the leaf.
Now take the water and brewer’s yeast solution, incorporate it into the dough and continue to work everything for a few minutes. The dough must be elastic, smooth and very soft.
At this point, take a large container, grease it with oil and place the dough inside, it must rest for at least two hours. Put it in the fridge for another hour so that it rises properly.
After this time take it back, form some loaves and let them rest for another 4 hours at room temperature. Here, too, each loaf should be placed in a greased container.
An hour before cooking the pizza, heat the oven to a temperature of 250°.
If you have a refractory stone, take the dough, turn it upside down on a floured pastry board and proceed to gently roll it out starting from the center outwards. Place the loaf on the top of a marine plywood paddle and let it cook on stone for about 5 to 8 minutes.
If you use the baking sheet, instead, roll out the dough directly on the baking sheet, pour the tomato and bake for 8 minutes, then add the other ingredients, cover everything with mozzarella cheese and let it cook for another 5 minutes.
Or, for those who want to make an homemade pizza in a more professional way, there is a baking sheet that can produce a temperature of 400°, just like the oven of a pizzeria. In this case, it will only take 3 minutes to cook with a result of an expert pizza maker!
At this point the pizza is ready!